Pago Pago Cocktail
Ingredients
- 1 1⁄2 oz Light gold rum
- 1⁄2 oz Green Chartreuse
- 1⁄2 oz White crème de cacao liqueur
- 1⁄2 oz Lime juice
- 2⁄3 oz Pineapple juice
Method
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of pineapple wedge or edible flower.
Method:
- MUDDLE pineapple in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with with pineapple wedge on rim or float edible flower.
History:
Adapted from the "Tropical Specialities" section in the 1940 book The How and When (second edition) by Hyman Gale and Gerald F. Marco.
Review:
A Pineapple Daiquiri with herbal chocolatey flavours contributed by the addition of two liqueurs. (If you only have pineapple juice rather than fresh pineapple to hand, then use 20ml (⅔oz) of juice in place of the 4 wedges.
